Mini Apple Pie

These single serve versions of apple pies are cute warm and easy to serve. You can pack the mini apple pie in lunch box or enjoy it with a cup of coffee. Learn how to make mini apple pie.

People in my house are very happy this month for all the baking happening. There are casseroles, muffins, cookies, baked chicken – yes the one and a half men in the house are getting pampered. Now, some of you requested for eggless baking recipes and here I am sharing Mini Apple Pie recipe – completely eggless! So all you vegan friends, this one’s for you – enjoy some eggless mini apple pie.

I told you earlier how Bluey thinks apples are worst fruits to eat. I try making different things with apples so that some amount of apple gets into his system. These mini apple pies are cute and handy for him and the best part is he had them on his own – without much effort from my side. Baby- led weaning, is a good thing if you have a little toddler.

Components of a Pie

Pie, an English classic, is a baked food item consisting of a short crust pastry and a filling. Depending on which course you are making it for the pie can be sweet or savoury. This pie here is made of an apple, cinnamon and raisin filling with a short crust pastry. This isn’t a dry apple pie. It has a rich saucy filling – wet enough to keep things moist and smooth yet not soak the crust or spill out of the pie.

I have a Classis Apple Pie recipe too in the blog. It has been made from scratch. Refer to this post for the pie crust. It is the easiest short crust pastry recipe that you can find.

Disclaimer: It is an old recipe from 2014, when my blog was on blogger. You will find all images marked with blogspot.in mentioned, so ignore. Also the formatting is different since I still have not managed to reformat all my 90 posts from blogger! So please excuse.

Blind Baking

When you are making any pie it is important that you blind bake the pie crust – the base of the pie. To blind bake the crust for the mini apple pie

What if I don’t blind bake with all this baggage?

What happens when you bake the pie crust just like that without the sheet and weight? When you are baking the short crust pastry (or anything with butter and flour) it will rise in places and become brown! You don’t want that. When you will put in your filling, the places that have risen will soak in the liquid and become soggy. And the weight, is to keep the papers in one place and not fly around in the oven!

Apple Filing

The best part of this recipe is the apple is cooked in a sauce! So you get chunky apples in a smooth silky rich caramel sauce. All you need to do is combine brown sugar, cinnamon and nutmeg in a saucepan. Add come water with corn flour and let it boil. The corn flour will ensure you have a velvety sauce. Boil the apples and raisins over low heat in this sauce till they thicken little and are not runny. Cool it slightly before spooning them in the pie cups.

Pie Cover

You can make any sort of cover. Some just cover it with another circle of pie crust and make some slits on it. That gives the rustic feel. Or you can make designs. You will get tons of these inspirations on Pinterest if you type apple pie!

I have done two kinds of rustic covers. One is a loose basket weave with strips of pastry crust and one is made with slits which when stretched as a cover gives this origami kind of design. You can actually do anything. As long there is some slit to let the air come out it is good to go.

Baking

Brush the pie cover with some milk and bake the pies in a pre-heated oven at 220C/425F for 15-17 minutes or till the top turns golden.

Egg (less) Story

The only part where this recipe required egg was to brush some egg on top of the pies. When you brush egg on any pie crust you get this beautiful golden color on flour. Now since we are going egg less with this recipe I have brushed the two individual ones in ramekins with some milk. And the ones made in the muffin tin with egg to show you the difference in color. The ones with an egg wash is more golden than the ones without it. But I guess it is a pretty small price to go vegan.

That is it. You can have these just like that (like us) or serve it warm along with a scoop of ice cream. This hot and cold combination is always a hit for me.

Before I could click pictures half the batch was gobbled up by people at home, namely Bluey and his dad with a statement – Four pies are enough for the photos, let us have the rest till then!

Comments

I’m in love with this dish of yours! Not a big fan of apples like Bluey but the way you presented it is just brilliant. And you know what you’re a very good photographer too. Food photography is not easy at all and the way you present your dishes with beautiful pictures displays that how good you are at photography. Kudos!Saumy recently posted…Prati Balaji Temple near Pune

See, there’s a secret to making the best apple pie in the world. Love. Any way you can get it or give it, the secret to apple pie is love. Love is a funny thing. (Ok, you should totally call me out- that’s just a silly thing to say.) While I don’t contend to be any sort of expert on the subject, I do take comfort in the knowledge that getting love, and giving love, without a doubt, the best feeling in the world. I’d like to think of my apple pie as a pure and unadulterated delivery device for love. I will warn you, this pie is a labor of love. It takes time. It takes commitment. It takes a personal outpouring of love and support. I’ll just say it now, there’s cutting and pressing, chilling, peeling, macerating, boiling, tossing, rolling, preheating, baking, slitting and slicing…. almost in that order.Novemberschild recently posted…03:02

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